Vegan White Bean Mushroom Risotto Recipe By Chef Josh of the Mediblist

Updated: Sep 7


1 large shallot (finely chopped)

1 can White Beans

1 tbsp infused olive oil

6 cups Vegetable or Mushroom Stock

2 Tbsp Vegan Cannabutter Salt and pepper to taste

1 pound Brown Mushrooms (sliced)

Parmesan (to taste)

Parsley for garnish


1.) Prepare the 6 cups vegetable stock, puree the white beans with the stock and set aside.

2.) Add the olive oil to a pot, add the shallot and sauté on medium high for a couple of minutes. 3.) Next you add in the sliced mushrooms, cover the pot and cook for a couple of minutes until the mushrooms have released some of their water.

4.) Remove the lid and add the rice and sauté it with the shallots and mushrooms, for a few minutes.

5.) At this point add 3 cups of veggie/bean stock, stir well, cover, and simmer for around 20 minutes until the stock is mostly absorbed.

6.) Add 1.5 cups veggie/bean stock, stir well again, cover and simmer for around 10 minutes until the stock is mostly absorbed.

7.) Finally, add the last 1.5 cups of veggie/ bean stock, stir well again, cover and simmer for a final 5-10 minutes. It’s ready when all the stock has been mostly absorbed by the rice.

8.) Turn off the heat and stir in the 2 Tbsp of butter.

9.) Add sea salt and black pepper to taste 10.) Serve in a bowl with chopped parsley and some grated parmesan.


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